Yield: Serves 12
Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.
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Ingredients
* 3 blood oranges (about 1 pound)
* 1 1/2 cups gin
* 2 tablespoons sugar
* 1/2 teaspoon angostura bitters
* 2 750-ml bottles chilled Champagne
Preparation
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
From epicurious.com
Showing posts with label blood orange. Show all posts
Showing posts with label blood orange. Show all posts
Monday, February 9, 2009
Thursday, November 15, 2007
Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade
Serves 6.
8 oz soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 tsp coarsely black ground pepper
Fresh lemon juice (optional)
18 1/2-inch thick slices French or raisin baguette, toasted
Place goat cheese in small bowl. Finely grate 1 tsp peel from 1 blood orange; stir peel into cheese.
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/2 - 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membrane. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp coarsely ground black pepper. Bring to boil over medium heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste with fresh lemon juice, if desired.
do ahead Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
kitchen tip To easily cut a blood orange, place the peeled fruit in the freezer for a few minutes until it firms up slightly.
From Bon Appetit, December 2007.
8 oz soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 tsp coarsely black ground pepper
Fresh lemon juice (optional)
18 1/2-inch thick slices French or raisin baguette, toasted
Place goat cheese in small bowl. Finely grate 1 tsp peel from 1 blood orange; stir peel into cheese.
Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/2 - 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membrane. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 tsp coarsely ground black pepper. Bring to boil over medium heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste with fresh lemon juice, if desired.
do ahead Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini.
Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
kitchen tip To easily cut a blood orange, place the peeled fruit in the freezer for a few minutes until it firms up slightly.
From Bon Appetit, December 2007.
Blood Orange Champagne Cocktail
Serves 8.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
1/4 cup creme de cassis (black-currant liquer)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 tsp creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 T juice to each glass. Fill each with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
From Bon Appetit, December 2007.
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